Chocolate-Covered CookiesNCreme Cupcakes – a delicious recipe with chocolate cake, OREO Creme Frosting, PHILADELPHIA Original Cream Cheese, OREO Creme Icing Variegate, OREO Pieces-Small, chocolate ganache. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cupcakes: Use #12 scoop to portion 3 oz.
2
(about 1/3 cup) batter into each of 48 greased muffin cups (or into 12 greased muffin cups for trial recipe).
3
Bake in 300 degrees F-convection oven 10 min.
4
or until toothpick inserted in centers comes out clean.
5
Cool in pans 10 min.
6
; transfer to parchment-lined sheet pans.
7
OREO Creme Frosting: Beat cream cheese and OREO Creme Icing Variegate in large bowl with mixer fitted with paddle attachment until well blended.
8
Fold in OREO Pieces.
9
Assembly: Fit pastry bag with plain round tip; insert tip into top of each Cupcake, then pipe about 1 Tbsp.
10
OREO Creme Frosting into cupcake.
11
Spread 1/3 cup of the remaining frosting onto top of each cupcake; smooth top.
12
Pour about 1/4 cup warm ganache over each cupcake, completely covering top and letting excess drip down side.
13
Cool.
14
Drizzle each cupcake with about 1/2 tsp.
15
Variegate.
546
kcal
Calories
31
g
Fat
60
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Cupcakes, 1 gal. prepared chocolate cake batter, OREO Creme Frosting, PHILADELPHIA Original Cream Cheese, softened, and more.
Yes, Chocolate-Covered CookiesNCreme Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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